Roasted Beet & Carrot Burrata Salad

$- 2 medium-sized beets, peeled and cut into wedges - 2 large carrots, peeled and sliced into thin ribbons - 2 tablespoons extra virgin olive oil - Salt and freshly ground black pepper to taste - 1 cup fresh arugula or baby spinach - 8 oz creamy burrata cheese - 1 tablespoon balsamic glaze for drizzling - 1 tablespoon chopped fresh basil leaves - Optional: 1 tablespoon chopped walnuts for added crunch This salad bursts with color and flavor. The beets add earthiness, while the carrots bring sweetness. The creamy burrata ties it all together. Using fresh ingredients makes a big difference. Choose bright, vivid beets for the best taste. You can use organic vegetables for extra quality. Fresh basil adds a fragrant touch. The walnuts give a nice crunch, but they are optional. This dish is fun to make and looks stunning on a plate. I love how it’s not just good for your taste buds but also for your eyes! {{ingredient_image_2}} First, preheat your oven to 400°F (200°C). This step is key for roasting. While the oven heats, peel the beets and cut them into wedges. Do the same for the carrots, but slice them into thin ribbons. Combine the beet wedges and carrot ribbons in a bowl. Drizzle with olive oil and sprinkle salt and pepper on top. Toss everything well to coat the veggies evenly. Next, line a baking sheet with parchment paper for easy cleanup. Spread the seasoned beets and carrots in a single layer on the sheet. This helps them roast evenly. Place the baking sheet in the oven. Roast for about 25-30 minutes. The beets should become tender and caramelized. Remember to turn them halfway through cooking for even browning. After roasting, take the baking sheet from the oven and let the veggies cool for a few minutes. Now, it’s time to assemble the salad. Start by creating a base with fresh arugula or baby spinach on a large serving platter. Then, arrange the warm roasted beets and carrot ribbons over the greens. Next, tear the burrata cheese into pieces and place them on top. Drizzle balsamic glaze over the salad for a sweet touch. Finally, sprinkle with fresh basil and walnuts for added flavor and crunch. Enjoy your vibrant and fresh salad! To get the best flavor, roast your beets and carrots evenly. Start by preheating your oven to 400°F (200°C). Cut the beets into wedges and the carrots into thin ribbons. Toss them in olive oil, salt, and pepper. Spread them on a baking sheet in a single layer. This helps them cook well. Roast for 25-30 minutes, turning them halfway. This step ensures they caramelize nicely and have a rich taste. After roasting, let them cool for a few minutes. This cooling time allows the flavors to blend. Serving your salad well makes it more appealing. Use a large white plate to show off the bright colors of the beets and carrots. Start with a bed of arugula or spinach. Layer the roasted veggies on top, making sure their colors pop. Tear the burrata cheese into pieces and scatter them over the salad. Drizzle balsamic glaze for a finishing touch. For added flair, garnish with fresh basil leaves and chopped walnuts. This adds texture and makes your dish look professional. To elevate the taste, think about pairing your salad with other flavors. A light citrus dressing can brighten it up. You could also add sliced avocado for creaminess. Mixing in nuts or seeds adds a nice crunch, too. Balancing textures is key. The creamy burrata, crunchy veggies, and peppery greens make every bite exciting. This variety keeps your taste buds happy and satisfied. Pro Tips Choose Fresh Produce: Opt for firm, vibrant beets and carrots to ensure maximum flavor and texture in your salad. Variations on Greens: Experiment with different greens like kale or mixed baby greens for added flavor and nutrition variations. Perfect Roasting: Keep an eye on your vegetables while roasting; they should be tender and slightly caramelized, but not burnt. Serve at Room Temperature: Allow the salad to sit for a few minutes before serving to let the flavors meld beautifully. {{image_4}} You can switch out beets and carrots for other seasonal veggies. Try sweet potatoes or squash for a tasty twist. If you want a dairy-free option, swap burrata for vegan cheese made from cashews or tofu. This keeps the creaminess without the dairy. For extra crunch, consider adding different nuts like pecans or almonds. Seeds like pumpkin or sunflower also work well. If you want more protein, toss in some chickpeas or black beans. They add texture and make the salad heartier. While balsamic glaze is delicious, other dressings can add new flavors. Try a honey mustard or tahini dressing for something different. You can also explore citrus-based dressings, like lemon vinaigrette, to brighten the salad. These options keep things fresh and exciting. To store leftovers, place the salad in an airtight container. Keep it in the refrigerator. It stays fresh for up to three days. To maintain freshness, separate the burrata from the salad. This prevents sogginess. Store the burrata in its own container with some olive oil to keep it moist. I do not recommend freezing this salad. Roasted vegetables can lose their texture when thawed. If you want to freeze roasted beets or carrots, do so in a single layer on a baking sheet first. Once frozen, store them in a freezer-safe bag for up to three months. To reheat, place them in a 350°F oven until warm. This helps keep some of the texture. After storage, serve the salad chilled or at room temperature. If the salad seems dry, drizzle a bit more balsamic glaze. For meal prep, pack individual servings in containers. This makes for quick lunches. You can also add protein, like grilled chicken or chickpeas, to make it a full meal. To make this salad vegan, swap burrata with a plant-based cheese. Use cashew cheese or tofu as good options. You can also skip the cheese and add more nuts or seeds for texture. The other ingredients, like beets and carrots, are vegan-friendly. Yes, you can prep parts of this salad ahead. Roast the beets and carrots a day prior. Store them in the fridge. Keep the greens and cheese separate until serving. This keeps everything fresh and crunchy. Drizzle the balsamic glaze just before serving for the best taste. Feel free to add or replace veggies! Try sweet potatoes or butternut squash for sweetness. Radishes add a nice crunch and bite. Seasonal vegetables like zucchini or asparagus work well too. Use whatever you love or have on hand! Look for burrata with a plump shape and smooth texture. Fresh burrata should feel soft and creamy. Check the sell-by date to ensure it's fresh. A good burrata will have a mild flavor, not too salty. Always buy from a trusted source for the best quality. You learned how to create a colorful, tasty salad with beets, carrots, and creamy burrata. Follow the steps for roasting and assembling your dish for the best flavors. Use my tips for perfect roasting and presentation. Don’t forget the options for variations to suit your taste, and the storage info ensures your leftovers stay fresh. Try these ideas, and enjoy your delicious salad!$

Roasted Beet & Carrot Burrata Salad

A vibrant salad featuring roasted beets and carrots, creamy burrata, and fresh greens, drizzled with balsamic glaze.

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Prep Time 15

Cook Time 25

Total Time 40

Course Salad

Cuisine Italian

Servings 4

Calories 300 kcal

Ingredients

2 medium beets, peeled and cut into wedges
2 large carrots, peeled and sliced into thin ribbons
2 tablespoons extra virgin olive oil
to taste Salt and freshly ground black pepper
1 cup fresh arugula or baby spinach
8 oz creamy burrata cheese
1 tablespoon balsamic glaze for drizzling
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped walnuts (optional for added crunch)

Instructions

Begin by preheating your oven to 400°F (200°C) to prepare for roasting.
In a mixing bowl, combine the beet wedges and carrot ribbons. Drizzle with olive oil, then season generously with salt and freshly ground black pepper. Toss well until all the vegetables are evenly coated.
Line a baking sheet with parchment paper for easy cleanup, and spread the seasoned beets and carrots out in a single layer to ensure even roasting.
Place the baking sheet in the preheated oven and roast for approximately 25-30 minutes. The vegetables are done when the beets are tender and exhibit a slight caramelization; be sure to turn them halfway through the cooking time for even roasting.
Once roasted, carefully remove the baking sheet from the oven and let the vegetables cool for a few minutes.
On a large, decorative serving platter, create a lush bed with the fresh arugula or baby spinach, arranging it evenly to serve as the salad's base.
Artistically place the warm roasted beets and carrot ribbons over the greens, allowing their vibrant colors to shine.
Tear the burrata cheese into generous pieces and nestle them atop the salad, ensuring that they remain luscious and creamy.
Finish the dish by drizzling balsamic glaze over the entire salad, then sprinkle with fresh chopped basil and walnuts if desired, adding both flavor and texture.
Serve immediately to enjoy the delightful contrast of warm and creamy ingredients, or allow the salad to chill for a few minutes so the flavors can meld beautifully.

Notes

Utilize a large white or light-colored plate to showcase the vibrant colors of the beets and carrots.

Keyword beets, burrata, salad, vegetarian